Dr Richard Muhlack
Dr Richard Muhlack has a PhD in Chemical Engineering and 16+ years of wine sector experience in various industry and research roles across process analysis and simulation, cleaner production and energy efficiency, renewable energy technology, waste treatment and environmental management. In 2007 his research was the subject of an Econsearch report commissioned by GWRDC "Cost Benefit Analysis of a GWRDC Hero Project". In 2008 Dr Muhlack was awarded a DAFF Australian Agricultural Industries Young Innovators and Scientists Award (GWRDC Award).
In January 2014 Dr Muhlack transitioned from industry-based R&D (with the Hardy Wine Company across 1999-2008 and then AWRI from 2008-2014) to the University of Adelaide and now holds an academic position within the School of Agriculture Food and Wine, where he is working to pursue research and technical development projects in the following areas:
* Kinetic modelling of fermentation, extraction, adsorption processes during food and wine production
* Industrial Process Simulation and Optimisation
* Process efficiency and techno-economics
* CFD modelling and design of food and beverage process equipment
* Instrumentation and process automation
* Image analysis
* Energy and Water Efficiency
* Refrigeration, HEX networks and Cleaner Production
* Winery Engineering
* Winery Wastewater Treatment
✓ Eligible to supervise Masters and PhD (as Co-Supervisor) — email supervisor to discuss availability.
|2014||Lecturer - Fermentation / Process Engineering||The University of Adelaide|
|2017||Teaching Award||Executive Dean of Sciences Awards for Excellence in Teaching||The University of Adelaide||Australia||1000|
|2008||Award||DAFF Australian Agricultural Industries Young Innovators and Scientists Award Winner||Australia|
|2004||Fellowship||Roger Pysden Memorial Fellowship||Australia|
|2002 - 2005||The University of Adelaide||Australia||PhD (Chemical Engineering)|
|1996 - 1999||The University of Adelaide||Australia||BE (Chem) Hons|
|2018||Muhlack, R., Potumarthi, R., & Jeffery, D. (2018). Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products. Waste Management, 72, 99-118.
|2018||Muhlack, R., & Colby, C. (2018). Reduced product loss associated with inline bentonite treatment of white wine by simultaneous centrifugation with yeast lees. Food and Bioproducts Processing, 108, 51-57.
|2017||Marshall, J., Morton, B., Muhlack, R., Chittleborough, D., & Kwong, C. (2017). Recovery of phosphate from calcium-containing aqueous solution resulting from biochar- induced calcium phosphate precipitation.. Journal of Cleaner Production, 165, 27-35.
DOI Scopus1 WoS1
|2017||Setford, P., Jeffery, D., Grbin, P., & Muhlack, R. (2017). Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends in Food Science and Technology, 69, 106-117.
|2016||Muhlack, R., O Neill, B., Waters, E., & Colby, C. (2016). Optimal Conditions for Controlling Haze-Forming Wine Protein with Bentonite Treatment: Investigation of Matrix Effects and Interactions Using a Factorial Design. Food and Bioprocess Technology, 9(6), 936-943.
DOI Scopus2 WoS1
|2012||Marangon, M., Van Sluyter, S., Robinson, E., Muhlack, R., Holt, H., Haynes, P., . . . Waters, E. (2012). Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization. Food Chemistry, 135(3), 1157-1165.
DOI Scopus27 WoS26 Europe PMC1
|2007||Muhlack, R., Waters, E., Lim, A., O'Neill, B., & Colby, C. (2007). An alternative method for purification of a major thaumatin-like grape protein (VVTL1) responsible for haze formation in white wine. Asia-Pacific Journal of Chemical Engineering, 2(1), 70-74.
|2006||Muhlack, R., Nordestgaard, S., Waters, E., O'Neill, B., Lim, A., & Colby, C. (2006). In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recovery and sensory effects. Australian Journal of Grape and Wine Research, 12(3), 221-234.
|2005||Waters, E., Alexander, G., Muhlack, R., Pocock, K., Colby, C., O'Neill, B., . . . Jones, P. (2005). Preventing protein haze in bottled white wine. Australian Journal of Grape and Wine Research, 11(2), 215-225.
|2015||Kwong, C. W., & Muhlack, R. A. (2015). Improving vineyard water efficiency by addition of biochar derived from grape stalks and vineyard prunings (UA1404).|
|Date||Role||Research Topic||Program||Degree Type||Student Load||Student Name|
|2016||Co-Supervisor||Alternative Technologies to Modify and Measure Wine Astringency, Taste and Quality||Doctor of Philosophy||Doctorate||Full Time||Mr Wenyu Kang|
|2015||Co-Supervisor||Development of Process Simulation Models for Objective Wine Quality Parameter during Fermentation||Doctor of Philosophy||Doctorate||Full Time||Mr Patrick Charles Setford|
|2014||Co-Supervisor||Fundamentals of soil-biochar interactions||Doctor of Philosophy||Doctorate||Part Time||Jon Adam Marshall|
|2016 - ongoing||Member||American Society of Enology and Viticulture||United States|
|2015 - ongoing||Member||Winery Engineers Association||Australia|
|2014 - ongoing||Member||Australian Society of Viticulture and Oenology||Australia|